To make enchilada sauce, heat the olive oil in a medium saucepan. Add garlic, onion, chilli and capsicum. Cook for 3-5 minutes on gentle heat, stirring occasionally. Add spices and cook until just fragrant.

Meanwhile, heat extra olive oil in a medium frying pan over a high heat. Add mince and season. Cook, stirring to break up any lumps, for 3-4 minutes. Add half of the enchilada sauce to the meat, stir to combine and coat the beef with sauce. Remove from heat.

Divide mince mixture among the tortillas, placing it neatly in the centre. Roll tortillas up from one side to enclose the filling. Place in 20cm x 30cm ovenproof dish seam side down.

Spoon remaining sauce over enchiladas and top with cheese.

Bake in pre-heated oven for 15 minutes until heated through and cheese is melted and browned.